Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/04—Products made from materials other than rye or wheat flour
  • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
  • A21B1/00—Bakers' ovens
  • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
  • A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/30—Filled, to be filled or stuffed products
  • A21D13/31—Filled, to be filled or stuffed products filled before baking
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/40—Products characterised by the type, form or use
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
  • A21D8/00—Methods for preparing or baking dough
  • A21D8/06—Baking processes

Definitions

• the present invention relates to a new process for manufacturing fresh pancakes based on cereal flour and more particularly based on rice flour.
• the present invention also relates to any fresh pancake based on unmodified rice flour, whether or not conditioned.
• Rice flour pancakes are used for the preparation of spring rolls, spring rolls and other specialties of Asian cuisine.
• the preparation of these rice flour pancakes is done by hand in Asia. Mention may in particular be made, as a method of artisanal preparation of pancakes based on rice flour, the process which consists in depositing a dough based on rice flour and optionally starch on a griddle, the cooked pancakes being peeled off using 'a rag roller and put to air dry on braided bamboo mats.
• French patent application No. 2 725 112. This process allows cooking by direct contact on a hot surface combined simultaneously with indirect drying by infrared radiation and with air movement, the latter acting alternately front and back on both sides of the thin film of dough.
• the process described in French patent application No. 2 725 112 makes it possible to obtain an endless film of dough which is subsequently cut into small areas to be filled or rolled.
• the device described in French patent application No. 2 738 992 comprises molds bearing a hollow imprint into which is poured a predetermined quantity of a relatively liquid dough for the manufacture of pancakes, in particular rice.
• modified rice flour to increase the cohesion of the pancakes and prevent them from breaking during drying.
• This modification can notably consist either in decanting the rice flour before its use which allows its enrichment in starch, or in an addition of starch to the rice flour used for making spring rolls. This addition of starch would allow better cohesion, better elasticity and a less sticky character of the dough.
• the present invention intends to remedy the drawbacks of the prior art by proposing a method and a device which make it possible to obtain automatically fresh pancakes made from rice flour. This process is remarkable because it does not require a modification of the flour before its use.
• the present invention is of the type described below and it is remarkable, in its broadest sense, in that this method can be used for any type of pancakes whatever the cereal flour used.
• the invention therefore relates to a new process for manufacturing fresh pancakes based on cereal flour, characterized in that it comprises the following steps: a) depositing a dough based on cereal flour on a conveyor belt constituted fiberglass fabric impregnated with polytetrafluorethylene; b) steaming said dough; c) depositing said dough cooked in step (b) on a conveyor; d) optionally cutting or pre-cutting said paste.
• the conveyor belt on which the dough based on cereal flour is deposited in step (a) of the process according to the invention consists of a glass fiber fabric impregnated with polytetrafluoroethylene (PTFE).
• PTFE polytetrafluoroethylene
• the paste used in step (a) of the process according to the invention is a liquid paste.
• the conveyor belt on which the dough based on cereal flour is deposited in step (a) of the process according to the invention is used as a container.
• This liquid paste is deposited using a dough dispenser and a dough diffuser.
• the dough dispenser allows the continuous flow of dough on the dough diffuser and controls the flow.
• the dough diffuser allows a uniform spreading of the dough on the conveyor belt both in width and in thickness.
• the cooking of the dough based on unmodified cereal flour is advantageously carried out by steam.
• Any steam cooking means known to those skilled in the art can be used in the context of the invention provided that it allows an adequate quantity of steam to be obtained and a temperature between 90 ° and 120 ° C.
• the use of steam ensures that the temperature is stable throughout the cooking of the dough and over the entire surface of the heated conveyor belt.
• the amount of steam required is dependent on the speed at which the conveyor belt travels, these two parameters being closely linked. We can notably cite that for a conveyor belt running at 5 10 ⁇ 2 m / sec, the quantity of adequate vapor is of the order of 24 10 ⁇ 3 m 3
• the conveyor belt is heated by steam from a water tank above which it circulates.
• the conveyor belt thus heated can also act as a cooking band.
• the steam from the cooking pan is advantageously produced by a heating system by means of a gas train.
• any other heating means known to a person skilled in the art for producing steam from the water tank can be used in the context of this invention.
• the cooking of the dough can be carried out thanks to the injection of steam by injection ramps creating a cloud of steam. These injection ramps are also called humidifiers.
• the cooking of the dough is carried out in a cooking tunnel which allows the concentration of the steam thus produced.
• This cooking tunnel can be in the form of a physical tunnel with a single or double bell.
• step (c) of the process which is the subject of the invention and in a first embodiment of this process, the dough is placed directly on the conveyor after separation of the cooked dough from the conveyor belt.
• Galettes are cut from the dough and used directly. They are, for example, garnished with a filling chosen according to the type of pancakes to be produced. For example, in the context of rice flour-based pancakes, this stuffing can be made up of the various products necessary for garnishing spring rolls.
• the rolls made from cereal flour topped rolled up or folded can advantageously undergo a pre-cooking or a cooking in line by soaking in a hot oil bath. They can also be cooked in an oven or by any other type of pre-cooking or final cooking known to a person skilled in the art.
• step (c) of the process is not compulsory, the patties can be directly cut, garnished, rolled up or folded on the conveyor belt.
• double-sided parchment paper or double-sided paraffin paper or a food plastic is previously deposited on the conveyor before depositing the cooked dough.
• Double-sided parchment paper or double-sided paraffin paper or food-grade plastic with the cooked dough deposited thereon can advantageously be rolled up, which makes it possible to supply manufacturers with strips of dough which can be used to make pancakes.
• patties can be cut or precut from the dough deposited on double-sided parchment paper or double-sided waxed paper or food plastic.
• the packaging of pancakes or baked dough on double-sided parchment paper or double-sided waxed paper or food-grade plastic and in particular packaging in the form of a roll has many advantages. In fact, a saving of space in the storage of the rolls, and the subsequent use and filling of the pancakes are facilitated.
• the conveyor used in step (c) of the process can consist, like the conveyor belt, of a
• the pancakes cut or precut in step (d) of the method according to the invention can be of various size and shape depending on the use considered. They may in particular have a rectangular, triangular, square or round shape.
• the cutting of the wafers in step (d) is carried out by means of a wafer cutting system which can, advantageously, be constituted by either a stamping system, or by a cutting roller comprising a continuous ellipse in excess thickness .
• the stamping system or the extra ellipse of the cutting roller are advantageously sawtooth.
• the dough based on cereal flour used in step (a) of the process according to the invention has been homogenized before its use.
• This homogenization can also be called smoothing. Any means of homogenizing a paste known to a person skilled in the art can be used. Mention may in particular be made of homogenization by pressure, by the action of a vortex or beaters. Thanks to this homogenization, the wafers obtained by the method of the invention are stronger and more resistant to traction.
• the method according to the invention is suitable for the use of all cereal flours but it is very particularly suitable for the use of rice flour and, preferably, of an unmodified rice flour.
• the dough based on unmodified flour of "rice used in 1- 'step-- (a) ⁇ of the process according to the invention consists only of unmodified rice flour, water, and d '' one or more additives chosen from salt, sugar, colors, flavors, chocolate and spices.
• the invention also relates to fresh pancakes made from rice flour made from unmodified rice flour, water, and one or more additives selected from salt, sugar, colors, flavors, chocolate and spices.
• the invention also relates to fresh pancakes based on rice flour consisting solely of unmodified rice flour, water, and one or more additives chosen from salt, sugar, colors, flavors, chocolate and spices. These patties can advantageously be packaged on double-sided parchment paper or double-sided waxed paper or food-grade plastic.
• the invention also relates to the device for implementing the method of the invention.
• This device is advantageously constituted by: - a dough dispenser (1) which allows the continuous flow of the dough on the dough diffuser (2) and which controls the flow rate;
• a conveyor belt and optionally a cooking band (3) made of a fiberglass fabric impregnated with polytetrafluoroethylene (PTFE);
• PTFE polytetrafluoroethylene
• the invention also relates to the device allowing the manufacture and then the filling of pancakes with cereal flour base according to the process of the invention.
• This device is advantageously constituted by:
• a conveyor belt and optionally a cooking band (3) made of a fiberglass fabric impregnated with polytetrafluorethylene (PTFE);
• the cutting or pre-cutting system (8) can be constituted by either a stamping system, or a cutting roller comprising an ellipse in 5 respectively continuous or sawtooth thickness.
• FIG. 1 shows a schematic view of the device according to one invention allowing the implementation of the method for the manufacture of fresh pancakes made from cereal flour.
• FIG. 2 shows a schematic view of the device according to the invention allowing the implementation of the method for the manufacture of pancakes based on rice flour associated with a device for the filling of the pancakes thus obtained for the automated preparation of spring rolls .
• the dough based on unmodified rice flour is put in a dough dispenser (1) after homogenization.
• the latter allows the continuous flow of the dough on the dough diffuser (2) and controls the flow. Thanks to the dough diffuser, the dough is evenly spread on the conveyor belt both in width and in thickness.
• the conveyor belt made of a fiberglass fabric impregnated with polytetrafluoroethylene (PTFE) is heated by the heating system (5) which allows the production of steam by heating the water tank (4) and serves as a strip of cooking.
• the heating system (5) which allows the production of steam by heating the water tank (4) and serves as a strip of cooking.
• the baking tunnel (6) in which the vapor produced either by injection or by evaporation is concentrated, the baking of the dough continues.
• the heat and the steam produced are removed by means of an exhaust hood (7).
• At the end of the conveyor belt At the end of the conveyor belt,
• FIG. 1 shows the automated preparation of spring rolls. The first steps of this preparation are identical to those described above.
• the strip of cooked dough remains on the conveyor belt on which it is cut in the form of pancakes.
• the cutting is carried out using a cutting system (8) consisting of either a stamping system or a cutting roller comprising a continuous ellipse in excess thickness.
• a dispenser (9) allows the stuffing for spring rolls to be deposited on the cut pancakes before the pancakes are cut again by a cutting system (11).
• the stuffed pancakes are either rolled up or folded using a roll-up or folding system (10).
• the spring rolls thus obtained are cooked in a hot oil bath.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)
• Manufacturing And Processing Devices For Dough (AREA)
• Noodles (AREA)
• Cereal-Derived Products (AREA)
• Seeds, Soups, And Other Foods (AREA)
• Commercial Cooking Devices (AREA)
• Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
• Confectionery (AREA)

Priority Applications (6)

Applications Claiming Priority (2)

Related Child Applications (1)

Publications (2)

Family

ID=8862354

Family Applications (1)

Country Status (10)

Families Citing this family (7)

Citations (2)

Family Cites Families (6)

• 2001
  • 2001-04-13 FR FR0105133A patent/FR2823420B1/fr not_active Expired - Fee Related
• 2002
  • 2002-04-12 CA CA002444258A patent/CA2444258A1/fr not_active Abandoned
  • 2002-04-12 CN CNA028082133A patent/CN1503629A/zh active Pending
  • 2002-04-12 JP JP2002580727A patent/JP2004533232A/ja active Pending
  • 2002-04-12 DE DE60224992T patent/DE60224992D1/de not_active Expired - Lifetime
  • 2002-04-12 WO PCT/FR2002/001290 patent/WO2002082909A2/fr active IP Right Grant
  • 2002-04-12 AU AU2002304537A patent/AU2002304537A1/en not_active Abandoned
  • 2002-04-12 EP EP02732823A patent/EP1377166B1/de not_active Expired - Lifetime
  • 2002-04-12 AT AT02732823T patent/ATE385694T1/de not_active IP Right Cessation
• 2003
  • 2003-10-08 US US10/681,439 patent/US20040101611A1/en not_active Abandoned

Patent Citations (2)

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